Vegan Gnocchi Soup

This easy vegan gnocchi soup is ultra creamy, rich in flavor and loaded with good-for-you veggies. The chewy bite from the gnocchi dumplings is amazing and it makes for a filling and hearty soup that definitely qualifies as a full meal! Such a delicious way to warm you up on a cold day!

Prep Time20

Cook Time20

Total Time40

Course: Soup

Cuisine: American

Keyword: healthy, soup, Vegan, vegetarian

Servings: servings

Calories: 343kcal

Author: Jessica Laroche

Ingredients

16 oz vegan gnocchi I used potato gnocchi
1 yellow onion diced
2 carrots sliced
2 celery sliced
8 oz mushrooms sliced
3 cloves of garlic sliced or crushed
1 tsp Italian dried herbs mix
½ tsp dried thyme
¼ cup all-purpose flour
3 cups vegetable broth
2 cups plant-based milk plain and unsweetened
2 tbsp nutritional yeast or ¼ cup vegan parmesan cheese
1 handful baby spinach
salt to taste
⅓ cup vegan plain creamer optional, see notes

Instructions

Warm up a large pot with a little oil on medium-high heat and add the onion, carrots and celery with a pinch of salt. Cook for about 5-7 minutes while stirring often. Then, add the mushrooms, garlic and dried herbs and cook for 3-4 more minutes.
Sprinkle the flour over the vegetables and stir for about 30-60 seconds. Then, pour the broth and milk over and add the nutritional yeast. Stir or whisk well until the broth is smooth and bring to a gentle simmer.
Let the soup simmer (avoid strong boil) for about 5 minutes or until the veggies are tender. Then, add the gnocchi and spinach to the pot. Let the soup simmer until the gnocchi are cooked and the spinach wilted, about 5 minutes. Adjust salt to your taste and enjoy warm.

Video

Notes

Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition